Nestle the tomatoes between the pieces of squash then roast for 20 minutes until the tomato skins begin to char and fall away. Remove the tomatoes from the roasting tin and leave to cool.
This squash can be baked or boiled whole, then cut in half, topped with sauce and eaten as if it were spaghetti, which makes it a useful gluten-free or low-calorie substitution in pasta recipes.
Cool and tangy, this chilled soup is made with roasted ripe tomatoes, bursting with flavour and a hint of smoked paprika. Adding a swirl of creamy maas adds a uniquely fresh South African flair that ...